- 2 (16 ounce) bottles Holland House® Red Cooking Wine
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic, minced
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons table salt
- 1 teaspoon fresh-ground pepper
- 4 (8 ounce) center cut pork chops, 3/4 inch thick
- ancho chile powder (optional)
- To make our brine flavor infusion, pour about 2/3 cup cooking wine into a glass. Stir in rosemary and garlic. Microwave on high 1 minute. Cool to room temperature–at least 30 minutes, stirring once or twice. (Or place glass in an ice water bath to chill faster; stir occasionally.)
- Meanwhile, pour remaining Holland House cooking wine into a non-metallic container or bowl that is wide and deep enough to hold the 4 chops. Add sugar, salt and pepper; stir until sugar and salt are dissolved. Stir in the cooled flavor infusion.
- Place pork chops in brine so they are completely submerged. Cover and refrigerate 18 to 24 hours, turning chops at least once.
- Preheat grill to medium-low heat, 325-350 degrees F. Arrange coals to grill chops over indirect heat. Drain chops and discard brine. If desired, rub both sides of chops with ancho chile powder. Grill 10 minutes; turn and grill 4-6 minutes more or until internal temperature is 140 degrees F. Remove, cover with foil and let rest 5 minutes before serving.